Sous Chef

The Sous Chef is responsible to assist the Executive Chef, Executive Sous Chef for overall kitchen operation at our Fine dining Restaurant, ensuring that all recipes, food preparations, and presentations meet restaurant's specifications and commitment to quality. Maintains a safe, orderly and sanitized kitchen.

- Assist the Executive Chef, Executive Sous Chef in menu compilation and possess an in depth knowledge of the full menu; initiate new recipe/ produce to enhance guest satisfaction;

- Supervise service ensuring food preparation, presentation & taste are compliant with restaurant standards before serving;

- Lead and inspire the brigade to ensure the kitchen runs smoothly at all times;

- Ensure the freshness and hygience of food; ensure merchandise is of sufficient quality and quantity up to the restaurant demand and function forecasts;

- Running of the kitchen on a day to day basis in the absence of the Executive Sous Chef or Executive Chef;

- Train, coach and develop a successful and enthusiastic team of associates, and motivate staff members to maintain an efficient job performance;

- Adhere to all fire and safety regulations, make sure the hygiene and food safety standards are met in all stages of food preparation;

- Maintain Food safety and hygiene (HACCP) in working place all the time.